A couple of things inspired me to go to the classic side with our Curry.
I got lunch the other day from a local Thai food truck where I have re-acquainted myself with the love of Pad-see-ewe that dates back to teenager-hood on the horse ranch, and a recent customer who gave me a challenge with a great sounding combination.
So, Tonight, I grabbed a can of Coconut Milk, and whatever vegetables I had handy in the fridge and set to work on dinner.
It was not the Thai Curry at all that I had the other day. I would have to get me some LemonGrass, Fresh Ginger, and a small host of other ingredients I don’t usually have to pull that one off but it was quite good. Leftovers will not last long.

Prep Time | 10 Minutes |
Cook Time | 15 Minutes |
Servings |
servings
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- 1 Tbsp Hart's Desire Curry
- 1 13-Oz Can Coconut Milk
- 1 tsp Sugar or sugar substitute
- 1/2-1 tsp Salt to taste
- 2 Boneless Chicken thighs in strips or chunks
- 1 Small Head Broccoli in chunks
- 1 Medium Zuchini , sliced
- 10-15 Baby Carrots in chunks
Ingredients
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- In a medium sized saucepan, Brown Chicken.
- Add Coconut Milk, Curry, Salt and Sugar, stir to combine.
- Let the mixture come to a simmer for about 10 Minutes, stirring occasionally
- Add Vegetables, and simmer until the broccoli turns bright green, and starts to soften.
- Serve as a soup, or with your favorite bread on the side. Bon Appetite!
Add some lemon juice just before serving for a small burst of tartness to the Curry.